I am not an incredibly talented gardener. I am not even a slightly adequate gardener, if I am being honest. I can grow the basics. The plants that require zero skill and minimal care. You know….no fertilizer. No plant food. No weeding. Spotty watering, at best.

This time of year, I find myself up to my armpits in these hearty, idiot-proof vegetables. Yellow squash seems to be a particularly prolific survivor of my substandard horticultural skills. A couple of years ago, I went on a quest for a squash recipe that did not involve copious amounts of cornmeal and a dip in the fryer. (I LOVE me some fried squash, but it does not love me back.) I tried numerous recipes, using my children and partner as my taste testers. Most of the recipes received reviews that included some variation of the following adjectives:

Bland

Tasteless

Soggy

Slimy

Icky

Gross

Blech! (This is more of an expletive than an adjective, but you get the point…)

I finally, with dogged determination and a little Kentucky conviction, found a recipe that the entire family could enjoy. (Okay…that is a wee bit of a tiny white lie. My oldest son, Lucas, “enjoys” no food that actually grows from the Earth. He only truly enjoys highly processed foods that come in colors not found in nature, but he is the exception to most rules.)

Squash & Corn Casserole

2 eggs
1 can cream corn

1/4 c. grated parmesan cheese
1/4 c. vegetable oil

1 Tbsp sugar

1/4 tsp minced garlic
1/4 tsp black pepper
1/4 c. chopped onion
2 c. thin-sliced yellow squash
1/ 2 c. Bisquick

Instructions:

Preheat oven to 350 degrees. Lightly grease a 9x9 baking dish. Whisk the eggs in a large bowl until smooth. Stir in the corn, parmesan cheese, oil, sugar, garlic and pepper. Fold in the onions, squash and Bisquick. Pour the mix into the prepared pan. Bake until bubbly and light brown, 30 to 40 minutes.

Hopefully, your family will enjoy this recipe. May your expletives all be positive!